how to prepare globe artichokes

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Watch an easy tutorial on how to prepare globe artichokes! By Riverford Organic

Strip off the outer leaves until you get to the more delicate yellow inner leaves. Cut off the top third -- if it doesn't cut fairly easily, remove more leaves. Trim around the base to remove the dark green leaves.

If the stem is tough cut flush with the base.

If you want to keep the artichoke whole and are trying to create a cup for stuffing, scrape out the choke with a spoon.

If you are roasting, braising or using in a risotto and want smaller chunks, cut lengthways into quarters, remove the choke from the centre and segment again to the required size.

Immediately plunge into water acidulated with lemon juice to stop the cut surfaces from discolouring. Serve and enjoy.

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